INGREDIENTS

  • 30-40 apples (and 1 large stock pot)
  • 3 cups dark brown sugar
  • 1 (12ounce) molasses
  • 32 ounces apple juice
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg

DIRECTIONS

  1. Wash your apples and quarter them, place in the stock pot.
  2. Add the remaining ingredients in the stock pot and cook at very low temperature until apples start to juice.
  3. Once there is plenty of liquid turn heat up to medium high. Cook until mixture starts to thicken.
  4. Take apples off the stove and cool to room temperature.
  5. Run apples through a food mill (you want to strain out all the seeds, pulp, skin etc).
  6. Poor apples back into a suitable size pot for the apple butter. Cook down until very thick. Sometimes I use a crock pot to finish off the apple butter to the very thick stage to keep from burning it.
  7. Once apple mixture has thicken, place in large container and refrigerate or this will make about 9 8-ounce canning jars.